Chicken cacciatore

This traditional Italian stew is a warm and hearty meal for the whole family to enjoy.

The ingredient of Chicken cacciatore

1. 1 tablespoon olive oil
2. 4 (110g each) chicken thigh cutlets, skin removed, trimmed
3. 4 (110g each) chicken lovely legs
4. 1 medium brown onion, finely chopped
5. 1 garlic clove, crushed
6. 3 anchovy fillets, chopped
7. 2 tablespoons tomato paste
8. 1/2 cup dry white wine
9. 400g can diced tomatoes
10. 1 teaspoon caster sugar
11. 1/2 cup pitted black olives, halved
12. 1/3 cup finely chopped fresh flat-leaf parsley leaves
13. steamed green beans, to serve

The instruction how to make Chicken cacciatore

1. Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, in batches, for 5 to 7 minutes or until browned. Transfer to a plate.
2. Add onion, garlic and anchovy to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Cook for 2 to 3 minutes or until liquid has reduced by half.
3. Add tomato, sugar and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 35 to 40 minutes or until chicken is cooked through.
4. Add olives and parsley. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Serve with beans.

Nutritions of Chicken cacciatore

calories: 375.23 calories
fatContent: 16.6 grams fat
saturatedFatContent: 4.4 grams saturated fat
carbohydrateContent: 12.7 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 36.7 grams protein
cholesterolContent: 164 milligrams cholesterol
sodiumContent: 576 milligrams sodium